Pecan Pie
Muffins
1 c. brown
sugar
½ c. all-purpose flour
¼ t. salt
2 c. chopped
pecans
2/3 c.
butter, softened
2 eggs,
beaten
Preheat oven
to 350 degrees; grease muffin, cupcake or mini muffin pans.
Combine brown
sugar, flour, salt and pecans and set aside.
Cream butter;
add eggs. Blend dry ingredients with a spatula until combined. Batter will be thick. Fill
cups two-thirds full. Bake 16-18 minutes for the large muffin pans; centers
will be loose. Cool 5 minutes. Run a knife around the edge of the muffins and
pop them out onto a cooling rack to cool completely.
The recipe makes enough for 6 large muffins, but they're really too rich for such a large portion. Next time, I'll make them in a cupcake pan.